|Apple Oat Crisp|
Several weeks ago our friends Greg and Sara invited us for dinner. Aside from the fact that it was so wonderful to catch up with them, it was positively a treat to not have to lift a finger for dinner. I do a lot of cooking for other people, on top of cooking for us, and while I love it, there’s something nice about just showing up to eat sometimes…no matter how much I love time in the kitchen!
Our fabulous dinner concluded with this apple oat crisp, which was actually from the archives of The Sweets Life…the ultimate compliment for this food blogger! I was instantly won over by a recipe I’d made years ago, and after a trip to the apple orchard, this was the first thing I set out to make with my bounty! I changed up the recipe a bit based on the comments I made when I originally posted it, adding a bit of extra “crisp” topping. It’s perfect hot or cold, but the vanilla ice cream (or if you’re feeling fancy, make some snickerdoodle ice cream!) is a requirement regardless!
Three Years Ago: Pumpkin Whoopie Pies and Caramel Apple Cheesecake Pie
Four Years Ago: Chocolate Chip Cheesecake Ball and Mom's Famous Sugar Cookies
Apple Oat Crisp
adapted from the original
-2 tbsp lemon juice
-3 lbs Granny Smith or Golden Delicious apples (about 8)--you can peel or not--thinly sliced
-2/3 cup brown sugar, divided
-2 tbsp (plus 1/2 cup) all-purpose flour
-1 1/2 tsp ground cinnamon
-1/2 tsp salt
-1 1/2 cups old-fashioned oats
-6 tbsp butter, softened
1. Preheat oven to 425F. Toss sliced apples with the lemon juice, 1/3 cup brown sugar, 2 tbsp flour, cinnamon, and salt. Mix to evenly coat apples.
2. In a separate bowl, combine the oats, remaining 1/3 cup brown sugar, and 1/2 cup flour. Use your fingers to blend in butter until mixture resembles coarse crumbs. Sprinkle mixture over the apples.
3. Bake for 30 minutes or until apples are tender and oat crisp is lightly browed. Serve warm with ice cream. (Leftovers reheat well!)